Step 1

You will need cooked cornbread for this recipe. You can use this Southern Homemade Cornbread recipe or Jiffy Cornbread Recipe here. After preparing the cornbread, store it in the fridge overnight and prep the dressing using day-old cornbread.

Step 2

Preheat oven to 350 degrees.

Step 3

Heat a skillet on medium-high heat. When hot, add the olive oil, celery, onions, garlic, and green peppers.

Step 4

Saute until the onions are translucent and fragrant. Ensure the vegetables are soft. Remove the vegetables from the pan. Set aside to cool. Prep the remaining ingredients.

Step 5

Place the cooked cornbread in a large mixing bowl. Use a large spoon and/or your hands to break down the cornbread. You want to fully crumble it.

Step 6

Add in the cooked vegetables, ground sage, poultry seasoning, salt, and pepper. Mix well. Stop and taste the mixture here. Before adding eggs always taste the dressing and additional spices if necessary.

Step 7

Add in the eggs and cream of chicken soup. Stir.

Step 8

Slowly pour in the chicken broth. The chicken broth quantity noted above is a guide. You have to really monitor the dressing as you prepare it to determine how much broth you will need and if you will need more or less.

Step 9

Start with a little chicken broth and then stir until the dressing is thick. Add more when needed. You should get the consistency of thick oatmeal.

Step 10

Pour the dressing mixture into a 9x13 baking dish and spread it throughout the bottom of the pan.

Step 11

Bake for 40-45 minutes uncovered on 350 degrees until a toothpick returns clean.